Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

In times of crisis, I turn to baking. It is a well-known fact that baking is good for the soul and it’s even better when you get to eat something tasty after. I don’t enjoy baking the same things over and over, so I tend to seek out new recipes. I came across this one by the lovely Rachel Ama. For those of you who don’t know, she’s a vegan YouTuber who also has a book aptly named Vegan Eats. It’s my favourite ever cookbook and I’m constantly flicking through it finding new meals to make.

You can read the original recipe here. I had to adapt the recipe a little bit to what I had in the cupboard as I didn’t have apple puree on hand. I ended up making my own and it’s very easy. The pastries turned out absolutely beautiful and are perfect if you want them as a snack or for breakfast. Oh, and 100% vegan too.

For the puree, you'll need:
- 2/3 Royal Gala apples (or any other apple e.g Granny Smith etc)
- Cinnamon (optional)
Start by peeling your apples and cutting them up into little chunks. Then place in a small saucepan and add a little bit of water to the pan- enough to be able to create steam. Leave on medium heat for around 15 minutes. You’ll know when it’s done because the apple should be able to slide off the fork and there will only be a tiny amount of water left. Pour apples into a blender and add a teaspoon of cinnamon before blending. I kept my puree a little chunky rather than completely pureed. Leave to cool.

For the pastries, you'll need:
- Puff pastry (you can use pre-rolled, I used the block instead)
- 3 sliced apples (I stuck to the Royal Gala)
- Plant-based milk
- Maple Syrup (the original recipe asked for maple syrup to crisp up the edges, but I didn't have any)

Pre-heat the oven to 200C, or what the packet says. Cut the pastry into 6 even squares. Brush down the sides of the squares with your plant-based milk of choice. In the original recipe, I think Rachel added a little maple syrup to the milk. Drop a teaspoon of apple purée into the centre- you may want to spread it around a little. Then place the pieces of sliced apple on top. Grab two corners of the square and press together, do the same to the other side so the apples are "undercover". Place on a baking tray and brush some more milk over the top to stop the pastry from burning. Bake in the oven for 10-15 minutes until golden and crispy.

Love, Aoife xo

One of the things I love about living away at university is having freedom in the kitchen. With my own budget and only myself to feed, I have freedom in what I can buy and what I can make. And, I love to take advantage of it every day. My new found freedom and the added fact of how much I hate that student stereotype (which sadly wiped out the number of times I ate my favourite type dish, pasta *sad face*), I became motivated to try new things. 

So, how does a falafel salad equate to trying new things? Compared to the simple diet I had back home, a falafel salad is something I wouldn’t really have. I have been trying to introduce more vegetarian based meals into my diet and the occasional vegan one. I find they taste much better than normal meat meals. Plus, there is so much more you can do when meat is not involved.

When I made this salad, I wanted it to more than a bunch of dry leaves. I seasoned each part differently which really helped in adding flavour. The couscous is soft and delicate contrasting to the crispness of falafel and slight crunch in the fried peppers. It’s one of the nicest things I’ve ever made.

The couscous is mixed with Italian Style Seasoning (from Sainsbury's) and I added a little more water than usual to keep it moist. The peppers and courgettes where lightly fried and mixed with a paprika-based season mix. I love cooking Kale. It's such a versatile vegetable and I have a lot of fun making it differently. This time, I steamed it and mixed in some chopped garlic to give it a little taste. When it comes to cooking Kale a little tip is to massage it when you wash it. It softens the leaves up and gives it some more taste.

There’s a scene in this film called Ramen Girl where the chef serves up ramen and talks about placing the ingredients in certain places to create harmony in the dish.  Ever since then, I’ve tried to recreate a sense of harmony in my dishes. It sounds a little silly but when everything is placed just so it tastes nicer and it somehow cleanses your mind and palette before eating. I could be on some weird voodoo zen thing but try creating a sense of harmony when you serve up food.

Love, Aoife xo

Cinnamon is the perfect winter spice. A little bit of cinnamon in the air brings back a thousand warm and cosy memories. 

Cinnamon Palmiers are my favourite things to make! They’re easy, simple and extremely tasty. I originally got the recipe somewhere off the internet but I can no longer find the original site. But, luckily, I’ve managed to create my own recipe.

Disclaimer- When you become a confident baker, recipe’s start becoming almost like guidelines, they’re there but you don’t have to follow them. With that said, whilst I consider myself a confident baker, I never said I was a great one.

Cinnamon Palmiers:

55g Sugar + spare to use
2-3 teaspoons of cinnamon
2 1/2 tablespoons butter
Ready rolled Puff pastry

To make things simpler, I use a ready rolled puff pastry. This just saves the time of having to roll out a block but it’s up to you. Remember to take the pastry out of the fridge before making the sauce.

Gently heat up the butter in a pan until melted. Keep it on a semi-low heat and slowly add in the sugar whilst stirring to keep a runny consistency. Once that has dissolved, add the cinnamon to the sauce. You’ll end up with a thick runny brown coloured sauce.

Roll out the pastry, making sure it’s flat before spreading the sauce over. Reach all the corners so everything is covered. Once the pastry has been covered, sprinkle a little sugar over the top. Remember to save the rest of the sauce for later.

The next bit is both the fun and tricky part. On the longer sides of the pastry, start rolling the edges towards the centre. Make sure the rolls are tight as this will make the round circles of the palmier. 

Place back in the fridge, wrapped in clingfilm for another 20 mins for the pastry to cool again.

After 20 mins, take the pastry out and unwrap the clingfilm. Get a knife and cut 1.5/2cm thick slices. Place them, with the spirals facing up, on a baking paper lined tray. Once all the pastry has been cut, use the leftover sauce (it may need reheating) and spread over the pieces, sprinkle a little more sugar over them for an extra crunch.

Place in the oven (200 degrees) for 15-20 minutes until they are golden brown. 

Bon Appetit!

Love, Aoife